How To Make Pink Sushi For Breast Cancer Awareness Month — RECIPE
The month of October is officially Breast Cancer Awareness month, and with the terrifying statistics on how many and how often people are affected by breast cancer, I wanted to share a recipe for pink sushi that encouraged a healthier lifestyle and supplied people with some useful information. A month ago, I came up with my pink pitaya smoothie recipe in partnership with FAB-U-WISH & The Pink Agenda, which served the same purpose, and this recipe is just another one of the ways I'm opting for a healthier diet as I’ve incorporated four vegetables into this one sushi roll.
Now you may be wondering where that fourth vegetable is. You see the carrots, avocado, and celery clearly inside the roll, but the fourth? Nowhere to be found. Except, it’s actually the most prominent within this recipe! I got that beautiful pink color (the same as the breast cancer ribbon) that’s on the rice, spicy mayo, and ginger using beets. I simply pureed them aka turned it into a beet juice, and then coated my food in it. It’s a sneaky way to add some nutritional value to any of your meals, and to be honest I couldn’t even taste a difference. Not to mention, it’s totally gorgeous.
Simple additions, such as adding beet juice to a recipe, make a huge difference. It allows you to gain extra nutrients that help keep our bodies healthy and functioning correctly. Some other ways I love to sneak healthy foods into my recipes are: add broccoli to tomato sauce, spinach in any smoothie, and chopped kale in dressings. Seriously you’ll never know any were there!
You can also help others through The Pink Agenda & FAB-U-WISH. Funds given to The Pink Agenda support life-saving breast cancer research in the mission to find a cure in our lifetime. Funds given to FAB-U-WISH are split between granting wishes and finding a cure through research. Together, The Pink Agenda and FAB-U-WISH have granted over 100 wishes for women facing breast cancer. Get involved here, and enjoy this recipe below!
- 1 stalk celery
- 1 large carrot
- 1 large beet
- 1 sheet of seaweed
- 2 cups and 3 tbsp. water, divided
- 1 1/2 cup sticky rice
- 1 avocado
- Spicy mayo
- Measuring cup
- Medium pot
- Mixing spoon
- Juicer or food processor
- Bamboo sushi mat
- Plastic wrap
- Large knife
- In a medium pot combine rice and water. Bring to a soft boil, and then cover with a lid. Let it simmer for 20 minutes, or until all the water has evaporated. (Refer to specific rice brand instructions.)
- Juice or puree the beet with three tablespoons of water until smooth.
- Line a bamboo mat with seaweed (shiny side up). Stir in four tablespoons of beet juice onto the rice, adding one tablespoon at a time until you reach the desired color. Wet your hands, and place about one cup of rice onto the center of the seaweed. Press it down until it's compact and covers the entire middle of the sheet. Leave about one inch on the top and bottom of the seaweed without rice. Flip the seaweed sheet so rice is on the bamboo near the bottom of the mat.
- Place your fillings in the bottom third of the sheet (sliced avocado, celery, and carrot). Begin rolling the seaweed starting from the bottom, using the mat to guide you. Pinch the seaweed around the fillings so that it becomes tight, and continue rolling with the mat until it is fully rolled. (It helps to push down with one hand while pulling the mat with your other hand.)
- Cover the roll with plastic wrap, and place the seaweed seam-side down. Wet your knife, and begin slicing your roll into individual pieces. Remove plastic wrap, serve, and enjoy!
- To get ginger and spicy mayo pink, simply use some of the leftover beet juice one tablespoon at a time, and toss with the desired ingredient you want pink.
Images & Recipe: Public Lives, Secret Recipes